Gratin Dauphinois (a French Potato Side Dish)
A simple French side dish made with potatoes, milk and sometimes Gruyere cheese.
Ingredients
- 1 pound potatoes waxy, like Yukon gold
- 1 ½ cups milk or milk and cream
- 1 ¼ tsp salt
- 1 clove garlic medium sized
- white pepper freshly ground
- 2 Tbsp good quality butter
- Gruyere cheese optional
Instructions
- Preheat oven to 450˚F (230˚C)
- Slice the potatoes into ⅛ (or thinner) slices using a mandoline or a food processor. Put the potatoes into a large bowl of cold water.
- Put the milk into a saucepan and heat until hot, but not boiling. Remove from heat and add a minced clove of garlic, the salt and stir. If desired, add some freshly grated white pepper.
- Now add the potato slices to the milk. Dot the top with the butter. Bake gratin until very hot and brown on top, about 35 to 45 minutes. Serve while hot.
Notes
*Julia's tips: thinly sliced potatoes and the dish (final product) shouldn't be more than 2" high
Nutrition
Serving: 1 | Calories: 129kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 542mg | Potassium: 413mg | Fiber: 2g | Sugar: 4g | Vitamin A: 217IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 1mg
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